Crispy Topped Sweet Dijon Chicken Thighs
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Crispy Topped Sweet Dijon Chicken Thighs

Crispy Topped Sweet Dijon Chicken Thighs

with Wild Rice and Glazed Veggies

Brown sugar and Dijon mustard are the stars of this dish! Together, they conspire to add pops of sweet Dijon flavour to chicken topped with golden, crispy panko and our veggie medley. This meal is set to be your new weeknight favourite!

Tags:
Quick
Allergens:
Wheat
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tbsp

Chicken Salt

170 g

Carrot

1 tbsp

Brown Sugar

1.5 tsp

Dijon Mustard

(Contains Mustard)

56 g

Green Peas

½ cup

Wild Rice Medley

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp

Oil*

0.01 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories661 kcal
Fat28 g
Saturated Fat13 g
Carbohydrate66 g
Sugar11 g
Dietary Fiber5 g
Protein36 g
Cholesterol180 mg
Sodium1080 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Small Bowl
Paper Towel

Instructions

Cook rice
1

Before starting, preheat the oven to 450˚F. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Stir 1 tbsp butter (dbl for 4 ppl) and rice into the pot of boiling water.Reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.

Prep and toast topping
2

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add panko. Toast, stirring often, until golden, 1 min. Transfer panko to a small bowl. Carefully wipe the pan clean.Line a baking sheet with parchment paper.Stir together brown sugar and Dijon in another small bowl. Set aside.

Prep and cook chicken
3

Pat chicken dry with paper towels, then season with half the chicken salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: It's okay if it doesn't cook all the way through in this step.) Remove the pan from heat. Transfer chicken to the prepared baking sheet.

Finish chicken
4

Spread half the Dijon mixture on top of chicken.Top with panko.Bake in the middle of the oven until chicken is cooked through, 12-14 min.**

Prep and cook carrots
5

Meanwhile, peel, then cut carrot into 1/4-inch half-moons.Reduce heat to medium.Add carrots and 1/4 cup water (dbl for 4 ppl) to the same pan (from step 3). Cover and cook, stirring occasionally, until carrots soften, 2-3 min. Add peas. Cook uncovered, stirring occasionally, until veggies are tender, 4-5 min.Add 1 tbsp butter (dbl for 4 ppl) and remaining Dijon mixture. Cook, stirring often, until glaze coats veggies, 1 min. Season with salt and pepper, to taste.

Finish and serve
6

Fluff rice with a fork, then season with remaining chicken salt and pepper. Divide rice, chicken and veggies between plates.

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